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Caramel Sticky Cinnamon Rolls

Submitted by Thelma Ott, Albion, IN

This recipe starts with a potato roll dough that has been in Thelma Ott's family for more than 60 years.

By adding a few ingredients, the potato roll dough (which makes excellent rolls in themselves) makes a tasty, sweet breakfast.

Ingredients

Potato Roll Dough

⅔ cup shortening

⅔ cup sugar

1 cup mashed potatoes (instant or leftovers work fine)

2 cups scalded milk

1 tsp. salt

2 well-beaten eggs

1 package dry yeast

½ cup lukewarm water

8 cups flour (sifted)

Cinnamon Rolls

⅓ cup softened margarine

½ cup packed brown sugar

1 Tbs. corn syrup

½ cup pecan halves

White sugar

Cinnamon

Directions

Potato Rolls

Mix together thoroughly the shortening, sugar, potatoes, milk, and salt. When mixture is no longer hot, add beaten eggs. Dissolve yeast in warm water and add to mixture. Add enough flour until mixture is no longer sticky.

Put dough onto floured pastry cloth and knead in remaining flour. Form dough into large lump and place into large greased mixing bowl. Cover lightly with plastic wrap. Let mixture rise until double in size.

(If you want to make the potato rolls, pinch off golf ball-sized rolls. Let rise on greased baking sheet until nearly double in size, about 2 to 3 hours. Bake at 375 degrees about 14 minutes. Butter tops of rolls and place on rack to cool.)

Cinnamon Rolls

Divide potato roll recipe into three lumps, because you'll be using three 9x13 pans. Mix margarine, brown sugar, corn syrup, and pecans and spread on the bottom of the three pans. Roll lumps to about ⅜-inch thickness. Spread each lightly with additional margarine and sprinkle with white sugar and cinnamon. Roll into log. Slice each log into about 12 rolls and place atop mixture in the pan. Let rise 2 to 3 hours at room temperature. Rolls will fill pan. Bake at 375 degrees for about 25-30 minutes. Dump onto another pan immediately or caramel mixture will stick to the bottom of the pan.

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